3 egg yolks
1 c. sugar
1 c. half and half
1 c. whipping cream
1 c. (8 oz.) mascarpone
1 teaspoon vanilla
1 apple, pippin, peeled and diced
2 oz. cheddar cheese, cubed into teensy cubes
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon cinnamon
In a sauce pan, over low heat, mix apples, brown sugar, water and cinnamon.
Cook for 10 minutes, until tender. Set aside and let cool completely.
In a separate sauce man, stir together yolks and sugar and cook, 30 seconds on low.
Add half and half, cook 1 minute on low.
Stir and cook 1 more minute.
Stir and cook 1 additional minute. [Total 3 ½ minutes.]
Add whipping cream, mascarpone, and vanilla.
Stir and let cool to room temperature. Chill 1-3 hours in refrigerator
Then: Start counter top mixer.
Add cream mixture. Whip 20-25 minutes.
Add apples and cheddar cheese to ice cream mixture. Whip 5 more minutes until goodies are incorporated.
Pour into clean containers and freeze.
About three hours later, it’s a perfect consistency.
Tomorrow Julie will announce the winner of her latest contest to honor the launch of GRACE UNDER PRESSURE. Check in for the name! If you haven't picked up your copy yet, do!!!! The book is terrific. A thrill-zy with pace and a winning protagonist.
And then, on Wednesday, June 9, a NEW CONTEST will start
as a countdown to the launch of
THE LONG QUICHE GOODBYE. [Seems I made a blooper on Friday and somehow posted all the info for the contest. Cyber-Avery's ghost or something. Oh, my. Sorry to all who thought the contest was starting. It'll starting Wednesday.]
Check Wednesday's blog for details! You will be the sleuth!!!
Good luck and good eating.